Spiced Sweetpotato Snack Cake with Nutmeg Cream Cheese Frosting

If you like carrot cake, you’ll LOVE this sweetpotato snack cake. Why? Because it’s got tons of healthy, tasty shredded sweetpotatoes in the batter, of course, and they bake up tender, moist, and satisfying. It’s also got more zip than a typical carrot cake, thanks to a generous combo of ginger, cinnamon, nutmeg, and cloves.

Make it for a specific occasion or just make it because. It’s a sweet snack to have on hand—and one you can feel good about.

To make the cake: Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt, nutmeg, and cloves. In a medium bowl, whisk together the eggs, oil, milk, and vanilla. Add the egg mixture to the flour mixture, stirring until almost combined. Add the sweetpotato and walnuts, stirring until just combined.

Spread mixture into the prepared pan and bake until the cake begins to pull away from the sides of the pans and a tester inserted into the center comes out clean, 35 to 40 minutes. Set aside to cool thoroughly.

To make the frosting: Using a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese and butter until smooth. Beat in the vanilla, nutmeg, and salt. With the mixer on low, add the sugar about 1/2 cup at a time. Increase the speed to high and beat until the frosting is light and fluffy.

Spread the frosting over the cake. Garnish with a sprinkle of nutmeg, cut the cake into pieces, and serve.

The California Sweetpotato Council is a voluntary membership organization founded in 1977. Our main objective is to develop policies and programs that enhance the sweetpotato industry in California. For more information contact us.